New programs are now available at Catholic Charities for those needing assistance.

Gilda Rada-Garcia, Benefits Case Manager at Catholic Charities and Executive Director, Jean Dresley spoke about the different programs offered. Including one that helps families, who receive SNAP, eat healthier, on a budget.

For more information on Catholic Charities, call 318-865-0200 FREE318-865-0200. Listed below are a few recipes, that will help you stretch that dollar.

Grocery List for Ground Beef / Leftover Hamburger sandwiches

Meat

Vegetables

QTY

Unit

Ingredient

Description

QTY

Unit

Ingredient

Description

1

lb

Ground Beef

80:20 ratio or lower

2

pcs

Onions

Yellow

6

pcs

Hamburger sandwich

Plain with or with cheese

4

pcs

Tomatoes

Roma

1

pc

Bratwurst

2

pcs

Carrots

Fresh

1

pcs

Bell Pepper

Green

Dairy

1

pc

Garlic

Bulb

1

dozen

Eggs

Fresh

1

pc

Zucchini

Green or yellow

1

box

butter

Unsalted

1

bottle

Fresh Milk

smallest

Dry Items

1

pack

Parmesan Cheese

Grated

1

can

Red Beans

1

pack

Yogurt or

Sour Cream

Yoplait greek plain

1

can

Corn

1

can

Pineapple

Sliced

1

pc

Beef Bouillion

Recipes for Ground Beef / Leftover hamburgers Sandwich

Beef, Cheese and Egg Bake

Portion : 4

Prep Time : 5 mins

QTY

Unit

Ingredients

Description

Cost / portion : $ 2.00

Cook Time : 40 mins

1

tsp

Butter

Unsalted

Preparation:

1.Tear hamburger buns

2.Cut all vegetables to size

3. Take Sausage out of casing.

4. Put eggs in Bowl and mix the milk, season with salt and Pepper. Add ½ cup Cheese and chopped herbs. Mix well then set aside.

2

pcs

Hamburger S/W

1/2

pc

Onion, Yellow

Thinly sliced

1

pc

Bratwurst

4

pcs

Eggs

1/2

cup

Milk

Fresh

1

pinch

Salt

1

pinch

Pepper

1

tbsp

Any Fresh herbs

Finely chopped

1

cup

Parmesan cheese

grated

Procedure :

1.Pre-heat oven to 350 F., Butter a baking dish (13 x 9 inches), then line the dish with the

Hamburger buns.

2.Heat remaining butter in a skillet, then add the sausages. Make sure to stir and try to break

the sausages until no pink is visible. Then add the onions cook for 5 minutes

3.Put the sausage mixture to the bowl of eggs. Mix well.

4.Press the buns in the baking mixture then add the egg mixture in the baking dish. Add in the

Remaining cheese.

5.Place the baking dish inside the oven and cook for 35 minutes. Take the baking dish out of the

Oven and rest for 5 minutes before serving.

Meat

Quantity

Budget

Pantry ( Wet )

Budget

Roasted Chicken

1 whole

7.00

Oil

1 bottle

2.00

Bratwurst ( fresh sausages)

1 pack

3.00

Vanilla Essence*

1 bottle

2.00

Sub total

10.00

Sub total

4.00

Vegetables

Bell Pepper

1 pc

1.00

Garlic (bulb)

1 pc

1.00

Scallions

1 bundle

1,00

Pantry ( Dry )

Carrots

1 pack

2.00

Rice

(3 lb bag)

3.00

Potatoes

1 bag

2.00

Canned Tomatoes

1 can

1.00

Pear

1 pc

Canned Mushrooms

1 can

2.00

Sub total

10.00

Salt

1 box

1.00

Splenda Granular / Truvia

1 box

5.00

Spices

Craisins / Raisins

1 pack

3.00

Italian Mix Herbs

1 bottle

3.00

Sub total

12.00

Spice mix

1 bottle

2.00

Ground Pepper

1 pack

2.00

Dairy

Cinnamon ( ground)

1 pack

5.00

Eggs

1 dozen

3.00

Nutmeg (whole /ground)

1 pc

3.00

Fat Free Evaporated Milk

1 can

3.00

Sub total

15.00

Sub total

6.00

Ingredient with (*) is optional

Estimated Total Expenses exclusive of tax : $ 52.00

Recipes from Roasted Chicken

Roasted Chicken Stew

Portion : 4

Prep Time : 10 minutes

units

Ingredients

Description

Cost / Portion : $ 3.00

Cook Time : 30 minutes

2 tbsp

Oil

Vegetable

Preparation:

Roasted Chicken : Option 1. If using the breast part, separate the breast from the bones and cut into big cubes. Option 2. If using the legs, thigh and wings you may leave it as it is or separate the flesh from the bones.

Stock : Add the chicken bones and some meat in a pot with 4 cups water and bring to a boil, lower down to a simmer.

Vegetables : Chopped all vegetables according to instructions

(if using Frozen vegetables) make sure it is thawed in the chiller (est 2 days) in a vacuum pack portioned container, before using.

Sausage : Boil water, lower down to a simmer. Add in the sausage and cook for 5 minutes. Slice thinly.

1 pc

Onions, Yellow

Minced

2 cloves

Garlic

Minced

2 pcs.

Mushroom*

sliced

1 pc.

Bell Pepper

wedges

2 pcs.

Carrot

wedges

1 pc

Fresh Sausage (Bratwurst )

Thinly sliced

1 cup

Water / Stock

hot

2 pcs

Tomato

wedges

3 pcs

Potato

wedges

TT

Salt

TT

Black Pepper

Ground

2 pcs

Chicken Breast / wings , legs , thigh

Cubes (big)

·Optional Ingredient

Procedure :

1.Add oil in a pot and put on medium heat, add in the onions, cook until soft and browned

2.Put in the Chicken meat, Garlic, Mushroom and cook for 1 minute.

3.Add in Bell pepper, Carrot and Sliced sausages, cook for another minute.

4.Put in water / stock bring to a boil then down to a simmer.

5.Add in potato, mix then season with salt and pepper

6.Cook for 20 minutes or until potatoes are soft.

7.Season with salt and black pepper to taste

Variation :

1.The potatoes can be oven baked instead of cooked with the stew. To bake the potatoes:

Pre-heat oven to 350 F. Spread oil in a baking pan / cookie sheet. Add in the potatoes then

Season with salt, pepper dried herbs / spices. Put in the oven and cook for 30 minutes or

until potatoes are fork tender.

Notes :

Chicken Garlic Rice Soup

Portion : 4

Prep time: 10 mins

Unit

Ingredients

Description

Cost / Portion : 1.00

Cook time : 20 mins

4 cloves

Garlic

minced

Preparation :

Garlic Oil : Pour oil in a pot, add in the minced garlic then open burner to low. Cook for 10 minutes or until garlic is golden brown. Pass and return oil to the pot.

Chicken : cut chicken according to preferred cut

Vegetable : Cut vegetable according to instructions

Eggs : Hard Boil an egg, skin then chill, cut into wedges

2 tbsp

Oil

Vegetable

½ pc.

Chicken

Cube, minced, shredded

1 pc

Onions, yellow

minced

¼ tsp

Spice mix

¼ tsp

Italian Herb mix

4 cups

Water / Stock

Hot

1 pc

Eggs*

Hardboiled / wedges

1 tsp

Scallions*

Sliced

Procedure:

1.In medium heat, (Using the garlic oil in the pot) put in the chicken and fry for 2 minutes.

2.Add in the Onions and cook for 2 minutes.

3.Put in the spice mix and herbs cook for a minute

4.Season with Salt and Pepper

5.Add in the rice, making sure all are covered in oil before adding in the hot water / liquid.

6.Bring to a boil, down to a simmer for 20 minutes

7.Re- season with salt and black pepper at the end of cooking.

Assembly : In a soup bowl, place the soup, then the 1 wedge of egg, sprinkle with sliced scallions and toasted garlic

Variation : you may add any vegetable of your choice. Add the vegetables ( minced ) after adding the stock if using fresh ones. If using frozen vegetables, thaw well and add 2 minutes before cooking ends. If using canned vegetables, make sure they were wash in hot water before adding them right before serving.

Notes:

Chicken Fried Rice

Portion : 4

Prep time : 10 minutes

Units

Ingredients

Description

Cost / Portion : 1.00

Cook time : 15 minutes

¼ pc

Chicken

minced

Preparation:

Chicken : cut according to desired size.

Rice : fluff rice separating one grain from another.

Vegetables : cut according to instructions.

1 tbsp

Oil

Vegetable

2 cloves

Garlic

minced

1 pc

Onion

Small, Minced

2 cups

Rice

Cooked (chilled )

TT

Salt

TT

Pepper

Procedure :

1.In medium heat, add oil in a pan then the chicken. Season with salt and pepper

2.Add in the garlic, cook until garlic releases their aroma then add the onions

3.Put in the rice and mix

4.If the rice is too clumpy, cover pan and sweat for 10 minutes

5.Season with salt and black pepper to taste before serving.

Variation : you may add whatever leftover cooked vegetable and meat you want. Add this item after cooking the garlic and folded with the rice.

Notes:

Rice Pudding

Portion: 2

Prep Time : 1 mins

units

Ingredients

Description

Cost/Portion : $1.50

Cook Time : 15 mins

1 cup

Cooked Rice

leftover

Preparation : Collect all Ingredients

1 cup

Evaporated Milk

Fat free

1/3 cup

Splenda or

Truvia

Granular

½ tsp

Cinnamon

Ground

1/8 tsp

Nutmeg*

Ground / whole

¼ tsp

Vanilla essence*

1/3 cup

Craisins / raisins*

Dried

1 pc

Pears*

Cubes / sliced

Procedure:

1.In a medium pot, mix all ingredients together.

2.Heat in the mixture in medium heat until hot but not boiling.

3.Reduce heat to simmer and cook for 15 minutes with constant stirring. Pudding will be rich and creamy

4.Don’t cook until dry because it will thicken a bit more when cooled

5.Divide between two ramekins. Serve warm.

·Optional ingredient

Note :If using uncooked rice : In a pot put the rice and milk. Heat the pot, bring to a boil then down to a simmer with constant stirring until rice is tender, about 15 to 20 minutes. Once the rice is cooked, lower down the heat to warm then add in the rest of the ingredients with constant stirring. Serve warm.

Variation : Craisins/ raisins and Pears can be substituted with any fruit that is in season